WHO IS CONRAD GALLAGHER?
An interview with the multi-talented Michelin-awarded chef and family man living and working in St Francis Bay
C
onrad Gallagher was born in Letterkenny, County Donegal, Ireland. He is a Michelin Star chef and author who owns Off The Menu Food Emporium and Bistro Vin De Boeuf in St Francis Bay. Conrad won his Michelin Star when only 24 years old. He currently shares his time between Abu Dhabi, Qatar, and South Africa. He is a wealth of knowledge about cooking and cuts of meat. Many of us don’t know the basics, so we chatted to Conrad about his restaurants and the various cuts and dishes he has on offer.
What is the difference between Jersey, Angus, and Wagyu beef, for the inexperienced carnivore among us? Jersey, Angus and Wagyu are 3 distinctly different breeds of cattle. They, therefore, have numerous differences primarily due to where they originate and what they are bred for.
Jersey beef originates in the British isles and is bred primarily for milk production. Its meat is, therefore, less common than other varieties. However, it is darker in colouration, has larger amounts of fat and marbling and has a higher nutritional value due to its grass-fed diet. Angus Beef is originally from Scotland but gaining popularity in the states. Its meat is lighter in colour with excellent marbling, making the meat tender and juicy. However, Wagyu is in a class entirely of its own. Wagyu refers to all Japanese cattle of which Kobe beef is the most famous, having set the standard across the globe for taste profile and tenderness. In addition, wagyu beef has a natural propensity for excellent marbling due to its slower growth rate. This marbling gives Wagyu beef its excellent taste profile and tenderness. continued on next page...
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